Strawberry Lemon Muffins Recipe (V, GF)

Juicy strawberries and tart lemons create the perfect flavor combo in the best moist strawberry lemon muffins recipe!

this recipe

Fruit-Filled Delight: Easy Strawberry Lemon Muffins!

Strawberries and lemons are such a fun, mood-lifting combo. Lemons always remind me of the lemon trees I saw growing up in California. And strawberries always remind me of those cute little green paper baskets they used to be sold in. Together, these two fresh fruits combine into one delightful homemade strawberry lemon muffins recipe that’s sure to bring a smile to your face. Ready? Let’s bake this!

How to Make Strawberry Lemon Muffins

Making this strawberry lemon muffin recipe is pretty straightforward. First, you preheat the oven and line your muffin pan with nonstick muffin liners or unbleached parchment cups. Then, sift together all of the dry ingredients. Next, in a separate bowl, whisk together your warmed water + milk mixture and the rest of the wet ingredients. Then, combine the dry and wet ingredients to create your muffin batter. Fold in strawberries. Pour the batter evenly into your muffin pan and bake. Cool muffins on the cooling rack. Then, glaze and enjoy! 

Storing & Freezing These Muffins

The best thing to do with these strawberry muffins is to enjoy them day 1! I find that muffins made with super fresh ingredients like strawberries are best on the first day, since strawberries get pretty juicy and moist in the oven.

However, if you’d like to store them, I recommend storing your muffins for no more than 1 week in the refrigerator. If freezing, you can keep the muffins for up to 2 months. Just remember to thaw them before enjoying.

Muffin Recipes You’ll Love: Dark Chocolate Muffins Recipe (Dairy Free) | Gluten Free Banana Oat Muffins | Healthy Pumpkin Oatmeal Muffins | Vegan Zucchini Muffins | Blueberry Orange Muffins

Tips

Use fresh-squeezed lemons… to make this strawberry lemon muffin recipe. Trust me, fresh is so much better and totally worth the effort. I’ve tested many of my lemon recipes with bottled and fresh-squeezed and the difference isn’t even fair. Bottled lemon juice has a bitter edge to it, while fresh lemon juice does not. To make things easier, I recommend using this electric juicer. It’s seriously life changing. Bonus, you can also use this to expedite making Lemon Blackberry Muffins!

When to line the muffin pan with unbleached parchment cups, when to line it with nonstick muffins cups… I like using these unbleached parchment cups when I know I need the presentation of my strawberry lemon muffins to be on point. The unbleached cups tend to stick just the right amount to my muffins, so they’re easy to peel off, but stay on through cooling and through the next day. On the other hand, I use nonstick muffin liners when I’d rather serve my muffins sans liners. These suckers will peel right off—even with anyone touching them. This usually happens as they’re cooling on the rack. So it’s up to your preference.

Use a large scoop for easy muffin batter distribution. I love, love, love using this secretly-an-ice-cream-scoop for super easy muffin batter distribution throughout the cups. It helps me to prevent *most* of the muffin batter mess that comes with baking fresh muffins.

More Breakfast + Brunch Recipes

• Oat Flour Blueberry Muffins
• 1 Batter for Countless Vegan Gluten Free Muffins
• Fluffy Buttermilk Pancakes
• Sunrise Mimosa
• 5 Peanut Butter Toast Recipes!
• Healthy Vegan Gluten Free Blueberry Muffins
• Lemon Glaze for Muffins & Bread

Tools You Need

• Electric Citrus Juicer
• Large Batter Scoop
• Nonstick Parchment Muffin Liners
• Muffin Pans (2pk)

Muffin Baskets of Love

One basket for you, one basket for Erik, and one for the dog walker. (Except we don’t have a dog, but you might…?) 🙂 Just imagine me sending you abundant muffin baskets of love. I’m so grateful you’re here, sharing in the kitchen adventures with me and your loved ones. ‘Til the next one…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🍓📸 🍋

📸 Did you make this strawberry lemon muffins recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

5 from 3 votes

Servings: 10 -12 muffins

Strawberry Lemon Muffins Recipe (V, GF)

By Demeter Trieu

Juicy strawberries and tart lemons create the perfect flavor combo in the best moist strawberry lemon muffins recipe!

Prep: 25 minutes mins

Cook: 25 minutes mins

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Equipment

• Electric Citrus Juicer
• Blanched Almond Flour, Finely Sifted 1lb
• Citrus Zester

Ingredients 

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Dry Ingredients

• ▢ 2 ¼ cups oat flour – use gluten free if needed
• ▢ ½ cup finely ground, blanched almond flour*
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon salt

Wet Ingredients

• ▢ ½ cup water
• ▢ ½ cup non-dairy milk
• ▢ ¼ cup fresh-squeezed lemon juice
• ▢ zest of 1 lemon, 2 tablespoons
• ▢ 3 tablespoons melted coconut oil
• ▢ ¼ cup coconut sugar
• ▢ ¼ cup pure maple syrup
• ▢ ½ teaspoon vanilla extract

Add-in Ingredients

• ▢ 1 ½ cups fresh strawberries, largely chopped – chop to about the size of small raspberries

Toppings

• ▢ 2-4 tablespoons fresh strawberries, largely chopped

Lemon Glaze

• ▢ 3 tablespoons organic confectioners’ sugar
• ▢ 1 teaspoon lemon juice – start with less, add more as needed for desired thickness

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Instructions 

• Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder, and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, lemon juice, lemon zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in strawberries.
• Pour batter evenly into prepared muffin pan—filling each cup all the way to the top for big, round tops, and ¾ of the way for a higher quantity of smaller muffins. Gently tuck strawberry pieces into the top of each muffin.
• Bake for 23-29 minutes. Mine took 26 minutes. Insert a toothpick to check for doneness—once it comes out clean, it’s done.
• Place muffin pan on a cooling rack to cool for 30 minutes. Remove muffins from pan and transfer to a cooling rack to cool completely, about 1 hour.
• In a small bowl, whisk together Lemon Glaze ingredients until thickened: confectioners’ sugar and lemon juice. Drizzle muffins. Enjoy! Storing Instructions below.

Notes

Storing Instructions: Best the first day. Store in an airtight container for up to 1 week in the refrigerator.

Freezing Instructions: Store in an airtight container or bag, unglazed, in the freezer for up to 1-2 months. Allow to thaw for about 30 minutes at room temperature before enjoying. Or, heat in the microwave in 10 second increments until just warm.

Course: Breakfast, Snacks

Cuisine: American

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